Hi everyone, I'm new here but found there were a lot of good recipes and good answers to questions, so I wanted to ask this question here. I have a really good recipe for Mongolian Beef that I want to make low carb, but one step in the process has me coat the pieces of beef in cornstarch and then fry them in oil for a bit(the process called "velveting"), giving them a crispness and something for the sauce to hold on to. I pretty much know what I need to do to change everything else to low carb, but was wondering if anyone knew of a substitute I could use to coat the beef in that isn't high in carbs like corn starch. Any help on this would be much appreciated

Arrowroot is made from the dried root of a tropical plant. It is a thickening agent that may be used in place of cornstarch. As a thickener, it can be used for soups, sauces and puddings. It has no flavor of its own and is the easiest starch to digest. Arrowroot is best used at the end of your cooking just before boiling, as continued heating will cause it to lose its thickening ability. It is also an excellent ingredient for gluten-free baking or breading.